Razzle Dazzle Recipes - Recipes for St.
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Dubliner Stuffed Chicken with Bacon and Cabbage Recipe
8 oz. Dubliner cheese
4 boneless chicken breasts, with skin
1 C. plain bread crumbs
1 T. Italian seasoning
salt and freshly ground black pepper
2 eggs, beaten
6 slices traditional Irish bacon, cut into 1/4-inch strips
2 T. cooking oil
2 onions, sliced
2 garlic cloves, finely chopped
2 C. shredded Savoy cabbage
2/3 C. chicken stock or canned low-salt chicken broth
2 T. light cream or half-and-half
10 T. Kerrygold Irish Butter
Preheat oven to 400°F. Grease a baking sheet.
Grate half the cheese and cut the rest into thin slices. Gently lift the skin from each chicken breast and insert the slices of cheese under it. Press skin down to seal. In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it. Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Drain on paper towels. Reserve. In a medium saucepan over medium to low heat, heat the oil. Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes. Add the cabbage and mix well. Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender. With a slotted spoon, transfer the cabbage to 4 heated plates. Keep warm. Boil the cooking liquid until reduced by half. Add the cream or half-and-half and cook to reduce by half again. Whisk in the butter, Strain the sauce and add the reserved strips of bacon. Slice the chicken breast onto the cabbage and pour the sauce around it.
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